|
02/10/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not associated with the facility.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
A cook line employee was observed washing their soiled gloves and returning to food preparation, without first washing their hands and donning a clean pair of gloves.
An employee was observed touching their clothing and returning to food preparation, without first washing their hands and donning a clean pair of gloves.
A cook line employee was observed exiting the kitchen through the front and back doors, and returning to food preparation without first washing their hands and donning a clean pair of gloves.
Corrective Action: Provided education about proper handwashing procedures.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A bowl of cut lettuce was 52°F on the food preparation table in the kitchen.
Corrective Action: Lettuce was moved to an approved refrigeration unit to be rapidly cooled to 41°F or below.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
A butane lighter was stored on a cook line shelf directly next to single service food containers.
A butane torch was stored directly next to food containers at the service station.
Packages of cigarettes were stored in multiple places throughout the kitchen and next to food.
Corrective Action: All items were moved to an approved location.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Damp soiled wiping cloths were stored on surfaces throughout the kitchen.
|
|
02/05/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not associated with the facility.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A vomit/fecal clean up procedure was not present at the facility.
Corrective Action: Provided education and a handout on vomit/fecal clean up procedure.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.15 Where to Wash (Pf)
A cook line employee was observed washing their hands in the three compartment sink.
Corrective Action: Provided education on where to wash hands.
2-301.12 Cleaning Procedure (P)
A cook line employee was observed entering the kitchen and donning a pair of gloves without first washing their hands.
Corrective Action: Provided education on proper handwashing procedures.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A bucket was present in the basin of the front hand sink and the back kitchen hand sink.
Corrective Action: All items were moved to an approved location.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Cook line cutting boards used to prepare time/temperature control for safety foods are not sanitized at least once every four hours.
Corrective Action: Provided education on proper sanitizing procedures.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The blade of the table mounted can opener was soiled with grime and debris.
Corrective Action: The blade was removed to be sanitized.
4-702.11 Before Use After Cleaning (P)
An employee was observed washing the blade of the table mounted can opener with soap, then returned it for use without first sanitizing it.
Corrective Action: Provided education on proper sanitizing procedures.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked cabbage was observed draining in a container on the kitchen floor and measured 91°F.
Corrective Action: Provided education and item was to be reheated to 165°F or above, to be hot held at 135°F.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A large container of cooked noodles stored on the cook line measured 54°F.
Cut cabbage stored on the cook line measured 56°F.
Corrective Action: All items were moved to an approved refrigeration unit to be rapidly cooled to 41°F or below.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer mixed at the three compartment sink measured above 200 ppm chlorine residual.
Corrective Action: The sanitizer was remade following manufacturers instructions.
7-207.11 Restriction and Storage-Medicines (P)
Employee cough drops were stored directly on a cook line preparation table.
Corrective Action: The cough drops were moved to an approved location.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Several cooked food items including chicken and pork were cooling in tightly sealed containers in the walk in refrigerator.
Corrective Action: Containers were vented and education was provided on proper cooling methods.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several large buckets of white powder were not labeled as to their contents in the dry storage area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Several bags of onions were stored directly on the kitchen floor by the walk in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Several scoops were stored in containers of non-circulating room temperature water at the kitchen rice station.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
The food contact surface of multiple single-service containers was stored facing upwards on the cook line.
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Several single-service food containers were reused to store other food products throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C)
Several food items were stored in direct contact with non-durable grocery bags throughout the facility.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chemical test strips were not provided for the chlorine sanitizer.
|
|
04/12/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A written procedure for the clean-up of vomit / diarrheal events was not accessible during time of inspection. Corrective Action: Print and keep a copy of document provided by inspector.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the facility. Corrective Action: Place stickers provided by inspector at all hand sinks or order own stickers/placards.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken was stored above lettuce creating the potential for cross contamination of products. Corrective Action: Raw chicken was relocated.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods, such as cooked chicken and vegetables that are served raw that were considered in need of time/temperature control, ready-to eat, and kept for longer then 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C) - Raw beef being thawed under 50°F water in the preparation sink measured 50°F.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - A bag of onions and a bag of potatoes were stored on the floor near the walk-in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - Scoops without handles were observed in containers of dry food product and sauces throughout the establishment.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) - Single service number 10 cans and single service sauce containers were being re-used to store other food products throughout the establishment.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)-The ventilation hoods over the grill line was soiled with grease.
|
|
12/12/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above vegetables and rice in the walk in refrigerator. Raw meat was stored next to an over filled cooked meat container in the service line cold top refrigerators. A container of raw pooled eggs was stored above cut onions in the service line cold top refrigerators.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A fly swatter was stored in the basin of the kitchen area hand sink. Corrective action: Manager removed the fly swatter.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching cooked noodles with bare hands. Corrective action: Education on bare hand contact was provided.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled raw eggs in the service line cold top refrigerator were measured at 54°F for greater than four hours. Corrective action: Manager voluntarily discarded the eggs.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not readily available at the hand sink directly outside of the kitchen in the bar area. Corrective action: Follow up required.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The kitchen area hand sink was blocked with equipment. Corrective action: Manager moved the equipment making the sink accessible.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of chemical lubricant was stored on a shelf with other food items. Corrective action: Manager moved the bottle to an approved location.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled bottle of degreaser was stored next to the dish machine. Corrective action: Manager labeled the bottle.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bag of onions and a bag of potatoes were stored on the floor in the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The service line cold top cutting board was scored and stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Shelves were soiled throughout the facility. The cook line ventilation hood was soiled with debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths not in use were stored outside of sanitizing solution.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils not in use were stored in room temperature water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall behind the three compartment sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were observed uncovered above the spice area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The rear kitchen door was left open.
|
|
11/28/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw animal foods were stored above ready to eat foods in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored on the preparation table near the kitchen entrance.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Wantons filled with pork, which was previously cooked and cooled, were not reheated to 165°F prior to hot holding.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the preparation sink or hand sink near the cash register.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical spray bottles in the ware washing area were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Foods were stored on the floor of the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold top refrigerator was grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door on the cold top refrigerator was wrapped with tape. A splash guard was not provided between the hand sink and mixer. The storage shelf above the preparation table was made with unfinished wood.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The preparation sink was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the cold top refrigerator was soiled. The ventilation hood was soiled. The storage shelves at the cook line were soiled with dust.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the kitchen was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor and walls near the cook line was soiled with grease. The walls near the ware washing area were soiled with food debris. The walls near the soda machine were soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lighting on the cook line was insufficient.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee personal items were stored on preparation tables throughout the kitchen.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was left open.
|
|
07/08/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: The walk-in refrigerator condenser fan condensate was dripping into an uncovered container of chopped carrots.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A cup was stored directly inside the wait station hand sink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal beverage was stored next to single service food containers on the kitchen shelf. An employee personal beverage was stored next to clean utensils on the wait station counter.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: An employee was observed preparing vegetables in the dining room.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles containing floor cleaner, in the warewashing area, were not labeled as to their contents.
|
|
03/29/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three, 105 ounce, cans of pineapple chunks on the kitchen can storage rack were severely dented and stored with wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored directly above cream cheese mix inside the walk-in refrigerator. Raw chicken was stored directly above boxes of produce inside the walk-in refrigerator. Raw shell eggs were stored directly above soy sauce inside the cook's line reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the dish machine was observed handling soiled dishware then immediately proceeding to handle clean dishware without first washing their hands. An employee in the kitchen was observed donning gloves without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist top beverage was stored directly next to clean silverware on the wait station counter. Employee personal twist top beverages were stored directly next to the brown rice warmer on the kitchen food preparation table. An uncovered employee beverage was stored directly next to an open can of pineapple on the cook's line food preparation table. An employee personal canned beverage was stored next to clean utensils on the storage shelf directly above the cook's line cold-top refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: Visibly soiled continuous in-use utensils were being washed, rinsed, and sanitized in the dish machine once a day, per manager of facility.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the kitchen food preparation sink. Hot water was not available at the wait station hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly catching strip, containing dead insects, was hanging directly above the kitchen food preparation table above uncovered food.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Three spray bottles of disinfectant were stored directly next to customer drink straws on the storage shelf near the restrooms. A colander constructed with self-drilled holes, which was originally used for chemical detergent storage, was being utilized for the storage and washing of onions.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles, containing degreaser on the warewashing area shelf, were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several containers of food were stored uncovered in the kitchen. Cardboard containers, previously utilized for raw chicken storage, were being used for the storage of breaded fried chicken pieces. A box of sweet potatoes was stored on the kitchen floor beneath the dry storage shelf. Containers of food were stored on the walk-in freezer floor. Containers of food were stored on the walk-in refrigerator floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade containers were being utilized for food storage throughout the facility. The rice warmer lid was lined with plastic food wrap. The cook's line cold-top refrigerator cutting board was heavily grooved. Several plastic pans, on the clean dishware storage shelf, were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A shelf adjacent to the dish machine was constructed of unsealed wood. The fried rice warmer handle was broken. The cook's line rolling cart was lined with plastic food wrap. A bowl was being utilized as a scooping utensil for dried rice at the cook's line. The bottom shelf, beneath the steam table, was rusted. The walk-in refrigerator door gasket was torn. The Coke refrigerator door gasket was torn at the front dining area.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three-compartment sink caulking was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook's line cold-top refrigerator cutting board was heavily stained. The bulk sugar bin scooping utensil was heavily soiled with dried on food debris. The deli meat slicer machine was heavily soiled with dried on food debris. The cook's line three-door reach-in refrigerator interior was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook's line rolling cart was soiled with debris. Storage shelves throughout the kitchen were soiled with debris. The sides of the cook's line equipment were soiled with grease and debris. The cook's line reach-in refrigerator door gaskets were soiled with debris. The bulk food storage bins, in the kitchen, were heavily soiled with debris. The walk-in refrigerator fan guard cover was heavily soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths at the cook's line were not being stored in a sanitizer solution in between use.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Serving spoons, for fried and steamed rice, were stored in stagnant water measuring 71°F.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service articles were being reused for food storage throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The wait station hot water faucet was leaking water. The three-compartment sink faucet was leaking water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor beneath the ice machine was soiled with debris. The floor beneath the cook's line equipment was soiled with debris. The ceiling above the food preparation area and adjacent light shields were soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light bulbs above the warewashing area were not shielded. A light bulb beneath the cook's line hood was not operational.
|
|
12/21/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored on the preparation table near the ware washing area during food preparation.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Eggrolls on the fryer were 100°F. Fried chicken near the cook line was 70°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator beef was 49°F, chicken was 46°F, shrimp was 45°F and garlic in oil was 70°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the preparation sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Aerosol chemical spray bottles were stored next to food under the preparation table on the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the ware washing area was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold top refrigerator was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The spice cart at the cook line was lined with plastic. The door gasket on the walk-in refrigerator was torn. The shelves near the fryers were lined with foil.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the three compartment sink was soiled. The shelving above the three compartment sink was dusty. The water line and fire suppression lines in the ventilation hood were heavily soiled with grease.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the three compartment sink was leaking. The hand sinks at the service station and in the men's restroom were soiled with hard water stains. The caulking at the base of the toilet in the men's restroom was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls near the fryer were soiled. The floor below the cook line was soiled with food debris. The walls in the men's restroom were soiled.
|
|
12/05/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of oyster sauce were stored with wholesome cans on storage racks adjacent to the back door. Corrected on-site.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken and raw beef were stored above ready-to-eat foods in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef (58°F) was observed in the basin of the prep sink. Cut cabbage (63°F) was stored out of temperature control on a prep table across from the stove.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of cough medicine was stored on a shelf above the cutting board for the cold-top refrigerator. Corrected on-site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of raw beef were observed thawing, out of temperature control, on the ground in front of the prep sink. Raw vegetables that were intended to be cooked were stored with raw chicken and raw beef in a manner that did not prevent contamination in the cook line cold-top refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards used throughout the establishment were deeply grooved. Single-use plastic bags were used for food storage in the walk-in refrigerator and cold-top reach-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was observed to seal a gap on the door of the cook line cold-top refrigerator.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not readily available in the cook line cold-top refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The shelves of the reach-in refrigerator were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the prep area microwave was heavily soiled with food debris. Door handles throughout the prep area were greasy. The fan guards in the walk-in refrigerator were significantly dusty. The standing mixer in the kitchen was heavily soiled with food debris. The handles of the prep sink were noticeably soiled with grime.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the prep kitchen were soiled with food debris. A ceiling tile was moved above the entrance to the walk-in refrigerator.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the kitchen prep table was not shielded.
|
|
12/10/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw meat was stored above cut cabbage and cooked meats in the walk-in cooler. Raw broccoli was stored in a soiled three-compartment sink and was touching dirty dishes.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands with soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Shrimp was being thawed in the hand sink. An employee was observed wiping their hands on a soiled common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Cigarettes were stored above the steam table in the kitchen.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Egg rolls on the fryer were 110°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 63°F in the cold top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was located underneath the dish machine.
|
